Cast Iron Pan Pizza

I have become completely addicted to cast iron pizza, and we now have a couple of different varieties! If you’re looking for an easy bread-machine recipe, I highly recommend checking out the original version – note: you can still use the cooking method from this version if you want a bit more crusty of a crust.

This recipe is perfect for a crispier seasoned crust, as well as for those who perhaps don’t have a bread machine at their disposal and still want to make amazing pan pizzas at home!

Want to step it up a level? Try making your own super easy Homemade Pizza Sauce!

Equipment I use:

Lodge 10 inch Skillet

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Cast Iron Pan Pizza

Beginner friendly with an amazing crust – no special equipment required.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Rising time 1 hour hr 40 minutes mins

Course Main Course

Servings 2 pizzas

Equipment

• cast iron pans (1 per pizza)

Ingredients

  

For the Dough

• 300 g bread flour more for dusting
• 1 tsp salt
• 1 tsp sugar
• 1 tsp yeast
• ½ tsp garlic powder optional
• 4 tsp olive oil
• 1 cup milk

For cooking

• red pepper flakes to taste
• Italian seasoning to taste
• olive oil

Toppings

• 8 oz mozzarella cheese low moisture, freshly shredded (or to taste)
• 3 Tbsp pizza sauce or to taste
• preferred toppings optional

Instructions

 

Prepare the Dough

• Combine the sugar, milk, and yeast, and allow to rest until the yeast blooms (about 5 minutes)
• Add the olive oil, bread flour, garlic powder, and salt. Mix to combine. Allow to rest for 10 minutes.
• Turn out the dough onto a lightly floured surface and knead until smooth and stretchy. Lightly grease a medium-sized bowl with olive oil. Add the dough to the bowl and turn to lightly coat in olive oil. Cover with plastic wrap and allow to rise for approximately 60 minutes (or until doubled in size.

Cooking Method

• Prepare two cast iron pans. Add 1-2 Tbsp of olive oil, as well as a sprinkle of red pepper flakes and Italian seasoning. Spread evenly on the bottom of the pan.
• Divide the dough into two balls and press into the cast iron pans. The dough will shrink slightly so gently stretch wider than the end desired dimensions of the pizza. Allow to rise/rest for 30 minutes. (this step can be skipped, but you will end up with a doughier/denser crust)
• While the dough is rising, shred your mozzarella. (pre-shredded is more likely to burn due to anti-caking agents, low-moisture will brown the best)
• On the stove, place the cast iron pan on a burner at approximately medium heat. Cook the dough until the bottom of the crust is nicely browned. (take care not to overcook, as the pan will still be hot as you add toppings and you don't want it to burn).
• Turn on the broiler and allow it to heat up while you add toppings.
• Spread the pizza sauce over the crust and top with shredded cheese. Add any additional desired toppings at this time. (the broiler will cook most ingreidents satisfactorily, but if you are uncertain, slightly precook any onions, peppers, etc. Definitely precook chicken or beef if those are your preferred toppings)
• Place the pizza under the broiler until the cheese is melted and well browned.
• Allow to cool slightly before serving. Repeat the cooking process for the second pizza.

Keyword cast iron, pan pizza, pizza